Description
These traditional Tamales de Elote are a sweet and comforting Mexican treat made from fresh sweet corn blended with masa harina, sugar, and cinnamon, all wrapped in corn husks and steamed to perfection. Soft, slightly crumbly, and delicately sweet, these tamales offer a delightful texture and flavor that makes for a perfect dessert or breakfast option.
Ingredients
Scale
Corn Husks
- 24 corn husks (about 1/4–1/3 pound)
Sweet Corn Mixture
- 4 (15.25-ounce) cans sweet kernel corn, drained and rinsed (about 6 1/3 cups)
Dough
- 2 cups masa harina
- 3/4 cup + 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 2/3 cup Mazola® Corn Oil
- 1 teaspoon vanilla extract
Instructions
- Prep the corn husks: Place the corn husks in a large bowl or pot and pour enough hot water over them to fully cover. Cover with aluminum foil and let soak for 1 hour to soften and make them pliable for wrapping.
- Blend the corn: Transfer the drained and rinsed corn to a large blender. Pulse until the corn is finely ground but not completely smooth, ensuring no whole kernels remain. Set aside the blended corn.
- Mix the masa harina: In a large mixing bowl, combine masa harina, granulated sugar, baking powder, ground cinnamon, and salt. Stir together until evenly mixed.
- Add the oil: Pour in the corn oil and, using your hands, work the mixture through your fingers until the dough feels crumbly, like wet sand, and holds lightly when pressed together.
- Add the blended corn: Incorporate the blended corn into the dough and mix thoroughly with a fork until fully combined.
- Finish prepping the corn husks: Drain the soaked corn husks and pat them dry. Remove any corn silk remaining on the husks. Lay them flat on a baking sheet for easy access during assembly.
- Fill the corn husks: Select a large, softened corn husk, placing the smooth side face up on a plate. Spoon a heaping 1/4 cup of tamale dough into the center of the husk.
- Fold: Fold the long edges of the husk together like a book, then fold once more forming a compact package. Fold the pointed end over so only one side of the husk is open. Place the filled tamale upright in a bowl with the open end facing up to maintain shape. Repeat until all tamales are assembled.
- Prepare the steamer pot: Fill the base of the steamer pot with water and place the steamer insert above it. Arrange the tamales standing upright inside the steamer, open ends up, leaning against the side to avoid tipping.
- Steam: Cover the steamer with a tight-fitting lid and place over high heat. Bring the water to a boil, then reduce heat to low and steam the tamales for 1 hour and 15 minutes until cooked through.
- Rest and serve: Carefully remove the tamales from the steamer and transfer to a baking sheet or serving platter. Let them cool for 10 minutes to firm up before serving. Enjoy them warm as a sweet, comforting treat.
Notes
- Soaking the corn husks properly ensures they become pliable and easy to fold without tearing.
- Blending the corn to a medium-fine texture helps create a smooth yet textured dough, essential for traditional tamale consistency.
- Make sure to steam the tamales standing upright with open ends facing up to prevent the filling from leaking out.
- Allowing the tamales to rest after steaming helps them firm up and enhances texture when eating.
- You can store leftover tamales in the refrigerator for up to 3 days or freeze them for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Mexican
Keywords: Tamales de Elote, Sweet Corn Tamales, Mexican Dessert, Masa Harina Tamales, Traditional Mexican Sweet Tamales
